Cornbread in the house!Raise your hand if you love cornbread? I certainly do, and when the holiday season rolls around, I tend to start thinking about a good batch of cornbread to serve. Cornbread is always popular and it can be served as either a side dish or an appetizer, or both! Whichever you prefer.

They’re also quite essential to serve alongside your favorite chili recipes. We just had a big neighborhood party and I was in charge of the cornbread, so I whipped up this batch and they disappeared. These are slightly different, however, than your typical cornbread recipe. Why? Because these cornbread muffins are…

Cheesy Jalapeno Popper Cornbread Muffins!

YES!

These cornbread muffins are filled with a dollop of cream cheese, then topped with a slice of jalapeno pepper, so every single muffin bite gets a taste of cream cheese and burst of jalapeno flavor.

They’re easy enough to make, which is always a bonus for me. In a nutshell, you’ll mix together the dry ingredients, then stir in the wet ingredients to form your batter. Spoon the batter into your mini muffin tins, but only fill them 3/4 full.

Next, spoon a small portion of cream cheese over each of the batter filled tins. You really only need about 1/8th of an ounce, though you could easily fit more if you’d like, so be prepared with extra cream cheese, just in case. Push the cream cheese down into the batter and use a spoon to cover it up with batter.

Finally, top each muffin with a jalapeno pepper slice, like so.

Bake those babies up! They’re awesome!

I used mini muffin tins in this case, and the recipe makes 48 mini muffins, but you can easily use larger muffin tins if you’d like. Just be sure to adjust your baking times to accommodate.

As I mentioned, these make and outstanding side dish, but I also like to serve them as appetizers. Great stuff!

Let me know how they turn out for you. I hope you enjoy them. — Mike H.

Whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, garlic, chili powder and salt in a large bowl. Stir in the buttermilk, melted butter, oil and eggs. Stir until you have a slightly lumpy batter.

Stir in the corn, then spoon the batter mixture into mini muffin tins until each ¾ full.

Next, scoop a small piece of cream cheese down into the center of each muffin batter. Use a spoon to cover it up.

1 comments

These were so much fun to make and so good! I took them to a party and they were a hit, and they were also great leftover the next day. I ended up with some jalapenos that were not hot enough for me, so I added some jalapeno powder to the muffin mix and it added just enough heat. My muffin pan always leaves me with leftover batter (mine makes 48 but they must be smaller than the ones in this recipe). I had enough batter for 3 regular sized muffins. Thanks for another great recipe!

Reply

WELCOME!

Hi, Everyone! I'm Mike, your chilihead friend who LOVES good food. I love it spicy, and hopefully you do, too. Here you'll find spicy recipes of all levels, some with a little, some with a LOT, but everything is adjustable to your personal tastes. You'll also learn a lot about chili peppers, my very favorite thing.